How To Reverse Sear a Steak

The reverse sear method might change the way you cook a thick steak forever. The process involves baking in the oven followed by searing on a pan.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Entree
Cuisine: American
Servings: 2 people
Calories: 445kcal
Author: Jessica Gavin

Ingredients

  • 2 steaks (ribeye, new york strip, filet mignon, porterhouse) 1 1/2 to 2-inches thick
  • kosher salt as needed for seasoning
  • black pepper as needed for seasoning
  • 1 tablespoon vegetable oil (15ml)
  • 1 tablespoon unsalted butter (14g) optional

Instructions

  • Line a sheet pan with foil and place a wire rack on top, set aside.
  • Adjust oven rack to the center position and preheat oven to 275ºF (135ºC).
  • Place a large 12-inch cast iron skillet in the oven to warm, on a rack below the center rack.
  • Dry the steaks with a paper towel to remove excess surface moisture and transfer to the wire rack.
  • Generously season the meat with salt and ground black pepper on both sides.
  • Place steaks in the oven and cook about 15 to 25 minutes, depending on the thickness. See notes for target temperatures of the steak.
  • Remove the steaks from the oven and set aside.
  • Remove the cast iron pan from the oven and transfer to the stovetop.
  • Heat pan over high heat and add oil.
  • Once the oil is very hot and just beginning to smoke, carefully add the steaks to the pan.
  • Sear the first side until a deep brown crust is formed, about 2 minutes.
  • Carefully flip the steaks over and sear about 1 1/2 to 2 minutes.
  • Use tongs to turn the steaks on their sides to cook and render remaining fat, about 2 minutes total.
  • OPTIONAL: Add one tablespoon of the butter to the pan, melt and use a spoon to briefly baste the tops of the steaks. 
  • Transfer steaks to a clean plate and allow to rest at room temperature for 10 minutes.
  • Serve steaks warm.

Notes

  • When steaks are in the oven, check the temperature of the steaks using an instant-read thermometer at 15 minutes, then every 5 minutes until target doneness is reached, 90 to 95ºF (32 to 35ºC) for medium-rare, or 100 to 105ºF (38 to 41ºC) for medium.
  • When steaks are searing, aim for an internal temperature of 120 to 125ºF (49 to 52ºC) for medium-rare, or 130 (50ºC) for medium.
 
MAKE IT DAIRY FREE: Omit the butter.
 
MAKE IT PALEO: Use ghee instead of vegetable oil and butter. 

Nutrition

Calories: 445kcal | Protein: 49g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 159mg | Sodium: 125mg | Potassium: 800mg | Vitamin A: 175IU | Calcium: 50mg | Iron: 3.6mg
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